By Carrie Meslar
Bartenders have long been relied on as secret keepers and unofficial therapists. There in times of joy and times of sorrow, observing real life at one of the last true gathering places in our increasingly tech-driven world. In the current era of sitting down at the bar, more and more conversations are happening around the aging concept that the customer is always right. This isn’t to say that bartenders are any less excited to serve you, it is in fact the very basis of what they do, but perhaps it’s time to take a closer look at the goings-on behind the bar, and bring a bit more awareness to the next round.
Where one person sees a margarita, another sees an entire litany of things—the tequila that serves as the backbone, the lime juice that hopefully was squeezed just hours before, the delicate addition of sweetener, a necessary component that should provide balance without being cloying.
These thoughts happen simultaneously along with observations of half a dozen other things taking place around them. If you’ve ever had a drink with someone who is, or has been, a bartender you have likely witnessed this silent analysis. In that spirit, and in celebration of the simple joy of a well-made cocktail, here are some insights from area bartenders—things they wish more of their customers knew about life behind bars.
Dex at Brightside Beach Pub
Years bartending: 18
What he wants you to know: “When you ask us ‘What’s good here?’ we’d like to think it’s all good. We wrote the menu after all. Knowing what you like, and perhaps more importantly what you don’t like, helps put us on the right track to recommend something you will enjoy. Everything isn’t made for every drinker, so throw us some additional qualifiers on what you are looking for. It makes our jobs easier and it is more likely that you will really enjoy the drink in front of you, which is what we are all about.”
Shaugna at Crozet Pizza at Buddhist Biker Bar
Years bartending: 9
What she wants you to know: “Regulars are important, but if we are doing it right, we have a lot of them. Sometimes between making the drinks, running food, answering the phone, and making sure everyone is having a good time, we might forget your name or your regular drink order. It’s nothing personal, so don’t hesitate to remind us by saying your name or ordering that favorite drink we make for you without having us guess. We are working hard back here to make sure you want to come back!”
Joel at Bobboo at the Quirk Charlottesville
Years bartending: 20 (give or take a few)
What he wants you to know: “Spirits are more versatile than you might realize. There are significant variations that exist within each category, and taking the time to experience those differences is not to be overlooked. With the resurrection of classic cocktails, more people are getting accustomed to seeing these spirits in elevated uses, but tasting them in neat form allows you to enjoy the craftsmanship that goes into a well-made bottle of spirit.”
Gil at The Bebedero
Years bartending: 7
What he wants you to know: “There is a lot going on. We are constantly searching for that balance between production and service. It’s not personal when we step away to grab something or drop another guest’s check—we are still listening. There are a lot of moving parts behind a busy bar, but they all require our attention to keep things running smoothly. So when things get hectic, we are still there to make your favorite drink and swap stories, but we are also working to make sure that the people on the other side of the room are getting the same treatment.”
Clay at Epineux Culinary Firm (pop-up series)
Years bartending: 8
What he wants you to know: “Trust us. Set aside your notion of what experience you are going to have, and trust us to put our knowledge and experience to work. There might be a specific version of a Manhattan that you love to make at home, but when we have created a version that has been tasted and tweaked to just the right place, be willing to go with it! It’s rare that any bartender you encounter is there with zero experience, so allow yourself to put your night into our hands. You might end up with a favorite new experience that you didn’t even know was an option.”
When COVID-19 forced the service industry to grind to a halt, many of the people who worked in it suddenly found themselves not only without work, but without the interactions that make one choose a career in hospitality. Getting back to the grind hasn’t been without hurdles, but it also brings a renewed sense of pride in the craft. There is a magic that occurs when everything is running well in a restaurant. It’s a hum of passion and hard work coming together for the guests, so while your bartenders are doing their best to adapt the swan method of looking graceful and composed on the surface, know that there is a strong possibility that, beneath the calm, they are paddling like hell.